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Kitchen Hack: Use a Guitar Mount to Store Your Pizza Peels

If you're anything like me, you have an obsession with pizza that can only be fed with, well, with pizza I suppose. Which means you probably make a lot of it at home, which means that you probably have at least a wooden pizza peel for launching pies and a metal peel for retrieving them. Right? Here's the best way to store them to keep your kitchen organized. More

How to Make the Best Chicken Parm Sandwiches? Start With Great Chicken Parm

To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich. More

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

Despite all of the pleasures of instant noodles—the salty, MSG-packed broth, the little freeze-dried nubs of vegetables, the slippery, way-too-soft noodles—wouldn't it be great if you could get all of that same convenience and pleasure—the portability, the just-add-water cooking, the lunch-sized portions—but pack it full of fresh vegetables and real, honest-to-goodness flavor? Here's a secret: you can, and it's easier than you think. More

The Serious Eats Guide to Italian American Recipes

It's hard to think of a more comforting cuisine than Italian-American, in all of its red sauce-smothered, meaty, pasta-packed glory, and all week we've been celebrating Italian-American classics with a series of all-new recipes. But really, it was all leading up to this end goal: a comprehensive recipe guide for pretty much every Italian-American dish you can think of. Don't see it on this list? Let us know, and we'll start working on it! More

The Food Lab: For the Best Chicken Parmesan, Take a Lesson From the South

Even at its worst, classic Italian-American chicken parmesan is pretty darn good. So how do you go about perfecting it? Our recipe has a buttermilk-based brine for maximum juiciness and tenderness. Tons of Parmesan cheese in our breading—along with a small drizzle of buttermilk—improves its flavor and texture. Our sauce is a slow-cooked, rich red sauce, and a mixture of fresh mozzarella and real Parmigiano-Reggiano top it off. More

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

Beefaroni, macaroni and beef, chili mac, Johnny Marzetti, or American chop suey, call it what you will, but whatever its origins, there's one thing for sure: the stuff is delicious. Tender pasta with a rich tomato and beef sauce flavored with garlic and oregano, cooked together with onions and peppers, and finished with cheese, this is Italian-American comfort food at its finest. Not only that, but it's a ridiculously easy dish to put together, cooked 100% on the stovetop, and requiring nothing more than a pot, a bowl, and about half an hour of your time. More

Sweet or Savory, Martabak is the King of Indonesian Street Food

Most Javanese food can attribute its relative simplicity to the fact that it's an indigenous cuisine that has remained largely unaffected by outside forces, save for a bit of Chinese influence in certain dishes. Martabak, a roti-like stuffed fried flatbread, is a notable exception. Even on Java, folks I talked to said "this isn't Javanese food, it's Indian." Others trace its origins to the Middle East. Either way, it's one of the best street foods around. More

How to Make Rich and Creamy Fettuccine Alfredo That Won't Weigh You Down

Don't get me wrong—I'm not a health nut or calorie counter. But let's face it: the feeling you get after downing a bowl of creamy, cheesy Fettuccine Alfredo ain't the best. Wouldn't it be great to have a quick and easy version that has all the flavor of the cream-packed original, but with a cleaner flavor that doesn't leave you in a food coma? More

The Food Lab: Use the Oven to Make the Best Darned Italian American Red Sauce You've Ever Tasted

This is red sauce. The slow-cooked, rib-sticking Italian-American stew designed to fill you up with equal parts flavor and pride. It's the kind of sauce for which you open up the windows while you're cooking just to make sure that everyone else in the neighborhood knows what you're up to. It's the kind of sauce you want your meatballs swimming in, your chicken parm bathed in, and the sauce that you want not just tossed with your spaghetti, but spooned on top in quantities that'd make a true Italian cry out in distress. The kind of sauce that tastes like it took all day to make, because it really took all day to make. And the best part? This version is worth every minute. More

Nice and Easy Sautéed Zucchini, Summer Squash, and Cherry Tomatoes with Chilies and Herbs

I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end. More

Soft Cooked Eggs With Kaya Jam and Toast: Singapore's Signature Breakfast is Right Up My Alley

One of my favorite snacks has always been a soft-cooked egg which I break into a bowl, drizzle with soy sauce and pepper, stir up, and slurp down. I always thought I was a little weird for loving it so much. But then I found vindication in one of Singapore's staple breakfasts: kaya toast served with soft boiled eggs and strong coffee sweetened with sugar and evaporated milk (the soy sauce and pepper are added at your own discretion). More

Who Knew Butter and Dairy-Free Cookies Could Be So Good? New Chocolate Chip Cookie Dough From Hampton Creek is Solid

Last year, Hampton Creek's Just Mayo vegan mayonnaise beat out our winning brand of traditional mayonnaise in a blind taste test. Now the company is about to release Just Cookie Dough, the vegan chocolate chip cookie dough they've been working on. Could their cookies pull off the same trick as their mayo in an informal taste test? We enlisted the help of strangers to find out. More

Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will Forever Change How You Entertain

Who doesn't like knotted bites of tender, chewy, golden-brown pizza dough that are tossed in butter with flecks of garlic and herbs clinging to the nooks and crannies? Now imagine those same garlic knots, but with flecks of crisp, spicy pepperoni worked in, along with the kind of golden brown, crusty bottom that only a cast iron skillet can impart. And let's throw in the wafting steam and moist, tender center that pull-apart breads come with, and oh, how about two different cheeses? Sound good to you? More

Four Essential Northern Thai Dishes to Make Right Now

All week I've been publishing recipes and stories from Northern Thailand, the country's least exported regional cuisines. With strong funky aromas, heavy spicing, and the kind of bitter and hot flavors that can make you weep simultaneous tears of pain and pleasure, it's definitely not Thai Food 101 material, but you'll be richly rewarded if you delve into it. If you can't make it all the way to the spice markets and roadside restaurants in Chiang Mai, making these dishes at home is the next best thing. More

Recipes From Chiang Mai: How to Make Real Deal Khao Soi Gai (Coconut Curry Noodle Soup With Chicken)

Khao soi, a curry- and coconut-flavored noodle soup, is Northern Thailand's most famous export. Westernized Thai recipes often make compromises to suit Western palates. Not this time. This is the recipe for folks who are willing to scour the backstreets in search of makrut limes and settle for nothing but fresh turmeric. Fasten your seatbelts, we're going for a trip. More

So You Like Flavor? Don't Soak Your Black Beans!

I've spent my whole life soaking black beans before cooking them just like every other bean around. But Russ Parsons of the L.A. Times recently chastised me for it, claiming that un-soaked black beans are better in almost every way. I put it to the test, comparing soaked and un-soaked beans for flavor, texture, color, ease of preparation, and, er, digestibility. Guess which method came out on top? More

Recipes From Chiang Mai: Yum Jin Gai (Spiced Chicken Soup)

Think of the best chicken soup you've had: steaming hot, rich, comforting, and soul-satisfying to the core. Now add to that the complex fragrance of fresh Thai herbs like lemongrass, galangal, a sweet shallots. And wait, we're not done yet! To that base, add a big fat pinch of warm Northern Thai spices and you're starting to get an idea of what yum jin gai is all about. More

Lunch Hack: Use a Pizza Wheel To Chop Your Salad Directly in the Bowl

I had a bit of a shock-and-awe-style jaw-drop when I saw our Account Executive Leandra making herself a salad for lunch earlier this summer. She dumped some whole spinach leaves and other ingredients into a bowl, reached for the pizza wheel, and started rolling it over the greens directly in the bowl. The method is sheer brilliance from a purely lazy, I-don't-want-to-wash-a-cutting-board standpoint. I'll cop to having used it ever since. More

Recipes From Chiang Mai: Larb Muang Moo (Northern Thai-Style Chopped Pork Salad)

This ain't your grandma's pork larb. Unless your grandma happens to be of Lanna descent and native to Northern Thailand, in which case, this is probably very much like your grandma's pork larb. Unlike Isan larb, this is a darker mince, with tender bits of lean pork mixed together with chunks of fat, chewy bits of intestine, and a rich, thick sauce flavored with crushed spices and pork blood. It's not larb for the faint of heart, but it's one worth seeking out or cooking at home if you've got any interest in offal. More

Kitchen Hack: Use a Guitar Mount to Store Your Pizza Peels

@joy see

Psst - I mentioned that! I find it really annoying to have them hanging that way because they kind of flap around unstably when only held by a string on a hook. It's also annoying to try and get a little loop on and off a hook, especially when you've got a hot pizza in the oven and are switching out peels regularly.

(P.S. I don't wipe down my wooden peels because they I'd have to re-flour them every time. It's kinda like seasoning to prevent the stretched dough from sticking.)

The Best Baba Ganoush

@foodlabfollower

Sorry that happened! It can with certain eggplants. Next time prick'em with a wooden skewer a few times to vent.

Grilled Cabbage With Spicy Thai Dressing

@BookWrangler

You could. It'd taste different but still good.

@scaffnet

Error! I'll fix it.

Lighter Fettuccine Alfredo

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

@philmosk

That sounds awesome! Sliced sausage in these works great (so long as it's pre-cooked)

@ElboElbo

You make them ahead of time and have them sitting in the fridge or at the office. When you want to eat, it takes less time than your standard Cup Noodles (and is WAY better). It does take a little work up front, but it's about 10 minutes of work and you can make batches.

@dashofginger

Yes, I made some with slivers of firm tofu as well as with fried tofu. They work fine!

@CiciC

That's a great idea?

A Day in the Life: Vicky Wasik, Visual Editor

"Luckily, Leang likes pretty much everything, so we know he'll like whatever we do."

Haha I feel like you could've had a lot more fun with this.

Here is your live octopus soufflé. YOU WILL EAT IT AND YOU WILL LIKE IT. Happy Birthday Leang.


Also, I'm looking forward to getting some tips on effective softbox lighting for still photos when I'm in NYC this week!

This Week at Serious Eats World Headquarters

Ha, don't worry. I'm well-researched on SF weather. Unfortunately for them, most of my readers aren't so blessed with weather as we are here!

The Serious Eats Guide to Italian American Recipes

@Lucien Baskin

Yes, we have a couple! Here is a more traditional one, and here is a rosemary pinenut sable. Both are delicious!

@Tkocareli

Scarpariello would be fun! I'll do it!

@GretchinF

Arancini would be great, and I'm glad Daniel's game, because the last thing I need now is more fried and more carbs.

@!James

Oh yeah, carbonara!

@Aaron_W

YES and don't worry, that's coming. It's still a work in progress. You can expect it this winter.

@Chuckswagon

We thought of mostaccioli, but it just seemed like doing that in addition to baked ziti and American Chop Suey all in one week would have been a bit of a cheesy pasta casserole overkill. Maybe in the future though!

How Bad Wine Led Me to Great Shrimp Scampi

@ellebi

We have no official house policy against cursing. You may see the occasional "fuck" or "shit" thrown in if the situation really requires it or it improves a particular narrative (though I, for one, generally at least asterisk out a letter or two just to acknowledge that I'm intentionally being a little tacky). In this case I actually found it really funny and interesting to read those Italian curses and look'em up. Our intention is never to offend.

@Ocean

I might have been the one whole changed the spelling to that. Whoops!

An Italian American popup would be fun :) we can open up at the mall next to the Sbarro.

@androiduser

I LOVE shrimp shells!

The Best Chicken Parmesan

@Late2vegan

Unfortunately not. The flavor is not the same, and you don't get any of the enzymatic and bacterial tenderization you'd get with buttermilk

The Best Chicken Parmesan

@whigheaded

About 2 cups. But you'd want to grind them in the food processor anyway, which means that homemade is not really much more difficult. In the taste test, homemade really was far superior.

The Food Lab: For the Best Chicken Parmesan, Take a Lesson From the South

@BigSouth

Good thinking!

Vodka, though, is really mostly helpful for batter-based fried foods, not for breadcrumb-based coatings which don't puff up like a batter does.

The Food Lab: For the Best Chicken Parmesan, Take a Lesson From the South

@santiago Cardona

Milanesa, I beleive, is actually a term that's mostly used in Latin American communities and it refers to any sort of breaded and fried cutlet (doesn't have to be chicken). The equivalent of a chicken parm without the sauce and cheese. I think if it just says "milanesa" without specifying the kind of meat, it's generally beef, though that may well vary from country to country or region to region.

Taste Test: Is Domestic Parmesan Cheese Worth Using?

@androiduser

Those are crystals of Tyrosine, an amino acid. You have to age cheese for a long time before they appear. Most domestic stuff just doesn't get old enough.

@saqibsaab

I've personally never done a taste test, but at least anecdotally I've never noticed a difference. Maybe Daniel has some more info?

Taste Test: Is Domestic Parmesan Cheese Worth Using?

It's also interesting to note that some really major nationwide brands carry real Parmigiano-Reggiano under their brand name. Boar's Head, for instance, sells it in those shrink-wrapped wedges, usually in their own display case (at least, as far as I've seen). It's not as good as fresh-cut stuff from an Italian specialty store, but it's still the real stuff and generally reasonably priced.

As for the taste test results, I'm with you Daniel. Every once in a while I get lazy and just pick up a block of domestic parm because I'm at a supermarket that doesn't carry imported. It always makes me sad when I taste it :(

The Best Slow-Cooked Tomato Sauce

@dropnbassonu

Just pull out the three cups now!

How to Make Menemen, the Turkish-Style Scrambled Eggs That Haunt My Dreams

@plazmaorb

Er, I cheekily added a drizzle of extra virgin olive oil at the end. (You should too.)

Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies)

@arielleeve

Yes, I'd avoid smoked!

Easy Pull-Apart Pepperoni Garlic Knots

@purplepolenta

It's a recipe for. 1 pound of dough, which I believe is actually around half of that NY dough recipe. You should measure out a pound!

The Food Lab: Use the Oven to Make the Best Darned Italian American Red Sauce You've Ever Tasted

@fredipus

We always try to provide measurements for garlic (and if you don't see them in my recipe, let us know!). Our basic conversion is 1 medium clove = 1 teaspoon minced.

Of course, there's no accounting for some garlic that is stronger than other garlic...

Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies)

@Tkocareli

It'd be different but still delicious!

@bakerR8

I had it at a few hotness levels, though none were really fiery and some had no heat at all.

@karzimmer

Jalapeños have a much more grassy bitter taste, kinda like a green bell pepper. I'd use something a little milder if you can't find shishito, like cubanelle or even poblano..

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

@bailbarn

What about it turned you off?

Should You Refrigerate Tomatoes? Further Testing Says...

@Lucian

That's actually a good point. It certainly happens to me that way. I've had more tomatoes sit around int he fridge and go bad than counter tomatoes, despite the longer shelf life. Mostly it comes down to the fact that when I have a tomato craving, I want it NOW. I don't have time to pull it out of the fridge and wait for it to come back to room temperature, so it just sits there until it rots. On the counter, I can eat it whenever I feel like it, even though it's not clear to me that it's losing flavor compared to if I were to keep it in the fridge.

But eating a sub-optimal tomato is better than not eating a perfect tomato, I suppose.

How to Make Quick and Easy Italian-American Red Sauce That Tastes Slow-Cooked

@Rio Yeti

I don't think it's a really fair comparison. I didn't try Daniel's exact recipe (he's in NY and I'm in SF), but I've been making a bunch of really similar sauces for the last couple of weeks to test other Italian-American recipes with (wait for Chicken Parm tomorrow).

The long-cooked sauce tastes pretty different from any kind of short-cooked sauce, even one that does everything it can to taste long cooked (like this one). It's really one of those situations where you can do 90% more work and make your sauce say, 20% better by using my recipe, or you can choose to do only 10% of the work and settle for something that's still pretty f*&king awesome.

It's all about what you're looking for. Have all day to kill and willing to put in the time? The slow-cooked sauce will be what I believe is the best sauce you can make. Have under an hour to put dinner on the table? Well given those restrictions, this recipe is the best sauce you're going to get as well. They aren't really competing in the same arena.

@Porgy Sashimi

haha, Daniel is hardly a temp. He's a freakishly accomplished restaurant cook, recipe developer, and writer. We work on pretty much every story together and talk about testing, angle of attack, critique each other's work, etc. and frankly, it's been awesome having someone around who I can bounce ideas off of and will call me out when I start spouting too much bulls&it (which frankly happens more often than you'd like to know).

The Food Lab: Use the Oven to Make the Best Darned Italian American Red Sauce You've Ever Tasted

@Mike Rupp

Point taken, but I would argue that as an outsider, you actually stand a *better* chance of figuring out what makes a certain cuisine tick. Growing up, you know your own version (or your neighborhood or town's version) of gravy as gravy. All else is wrong. As an outsider, I can examine recipes from all over the place and come into it with no bias or preconceived notion of what it is. For instance, yo insist that it must have meat, well I can tell you that this is not the case. There are at least as many (and probably more) recipes that have no meat as those that do.

Similarly, when someone like, say, Fuschia Dunlop studies Sichuan cuisine and writes a book about it, the end result is something that is more balanced, more inclusive, and more historically accurate than what you'd get from asking a single honest-to-goodness Sichuan chef what Sichuan food is.

I can tell you that in researching this piece, I read up an awful lot on what the "traditional process" is, so it's not fair to claim I disregarded it in your first paragraph.

Anyhow, the point here was very much *not* to make something exactly like Italian-Americans make. That would be pointless. There are millions of recipes out there if that's what you want to do (and good luck finding two Italian-Americans who actually agree on what "Italian-Americans" do).

The goal here was to come up with a sauce that was true in spirit to what most folks would expect when hitting a good Italian-American restaurant, then to optimize that by updating techniques a bit.

The Serious Eats Guide To Pizza In Naples

A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed 24 hours of my life (the first being when I took my Colombian brother-in-law on a whirlwind pizza tour of New York). We hit over a half dozen pizzerias over lunch alone, and a few more for dinner. Here now, I present to you the Serious Eats guide to Eating Pizza in Naples. More

Video: Serious Eats Cooks Peking Duck At Buddakan

Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour. More

60+ Holiday Snacks in 20 Minutes Or Less

Uh oh. The buzzer rings. Friends are coming over to spread holiday cheer and you panic. Serve frozen dumplings...again?! You can do better than that. Print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge. Here are 60+ dips, hors d'oeuvres, small bites, toasty snacks, sweet nibbles, appetizers, and more festive munchies to prepare in a snap. More

30 Cookie Recipes from the 2011 Serious Eats Cookie Swap

The Serious Eats Cookie Swap has become an annual tradition. We break out the Duane Reade tinsel and twinkle lights, and are forced to do a major office detox to make room for cookies. Many, many cookies. (OK, maybe a dozen doughnuts snuck in this year too). It was our third year swapping, and as per tradition, the tables were covered with butter-laden treats. Our NYC-based contributors really pulled out their ninja baking skills. Get all the recipes here. More

Serious Eats' Bacon Banh Mi

Our recipe for Bacon Banh Mi brings our favorite Vietnamese sandwich home, swapping out the usual array of cold cuts and charcuterie for bacon but staying true to the other elements that make this sandwich so balanced and irresistible. More

My All-Pie Thanksgiving Fantasy

When you think about Thanksgiving and you think about various elements of the Thanksgiving meal, it seems like you're just waiting through the big meal to get to the pie. I really believe this, which is why I always fantasized about an all-pie Thanksgiving. (Anyone with me on this?) At an editorial meeting about a month ago, we were at the office talking about Thanksgiving coverage and I shared this fantasy with the team. Knowing how much I adore and obsess over pie, the Serious Eats editors weren't too shocked, so we did the only thing we know how to do: make it happen. More

BraveTart: Make Your Own 3 Musketeers

Urban legend has it that some industrial candy snafu botched the names of 3 Musketeers and Milky Way. The tale has a certain logic. 3 Musketeers doesn't have three ingredients but Milky Way does. And the very name Milky Way recalls the smooth, uninterrupted creaminess found in 3 Musketeers. Those kinds of wonky urban legends ran amok in the eighties, but we have the internet now, so let's clear this stuff up. It's not a tasty tabloid tale of "Switched at Birth!" but rather "Murder, She Wrote." More

BraveTart: Make Your Own (Better) Soft Batch Cookies

When you first joined me in my quest to unlock the secrets of culinary time travel, I told you it would take equal parts science and magic to make the foods that could power the flux capacitor of the mind. I said, "leave the DeLorean in the garage, preheat your oven to one point twenty one gigawatts, and rev that Kitchen Aid to eighty eight mph. We're going back to the Eighties." And we did. But while there, what if some careless action altered our timeline? Could we, like Marty McFly, inadvertently create an alternate universe? One where the Keebler Soft Batch Cookie tastes freaking delicious? Friends, this isn't speculation. I have done such a thing. More

Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More

Boston: Fried Ipswich Clams at B&G Oysters

These are the only fancy-restaurant fried clams I think are really worth the cash ($14 half/$26 full). That they start with Ipswich bellies makes all the difference; these juicy, sweet, whole-belly behemoths are harvested from the mud flats off Ipswich, where experts claim that the particularly nutrient-rich soil gives the bivalves their superior, almost nutty flavor. More

Boston: Tamarind Bay's Lalla Musa Dal

As food aesthetics go, the murky, rust-brown, pebbly lalla musa dal at Tamarind Bay Coastal Kitchen can't compare to the restaurant's other specialties like the fennel cream-sauced cauliflower dumplings or the spiced lobster tail. But famed Indian chefs like Julie Sahni don't consider this dish "the most exquisite of all dal preparations" for nothing, and speaking in terms of decadence, it outclasses the rest by a long shot. More

Guide to Grilling: Planking

For all that I've grilled (150-plus recipes and counting), there's always plenty of uncharted territory. One of those areas: planking. There aren't usually many planking recipes in cookbooks, save the ubiquitous planked salmon. Put simply, planking is cooking food directly on a piece of hardwood. When cooking this way, the surface of the food touching the wood picks up some of the plank's natural flavors. More

How to Make Bagels at Home

I don't use the word magical lightly, but there really is something wondrous about making bagels at home. Maybe it's the shape. I think most everyone understands a loaf of bread, but the round shape with a hole ... well, it seems like a whole lot more work than simply plopping some dough in a loaf pan. But it's not. Really. Try making just one batch of these, and I'm sure you'll have the process down pat. Put on your sorcerer's robe and follow along! More